⅓ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2½ cups buttermilk
1 teaspoon vanilla
½ c butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving
Whisk the dry ingredients in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Stir the egg mixture into the dry mixture until just combined (it's OK if there are a few lumps).
Let batter rest for 10-15 minutes.
Heat a griddle to 350⁰ . Lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
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